Grilled Mangoes With Jalapeno Vinaigrette Recipes

GRILLED MANGO WITH JALAPENOS

Steps:

• Preheat a grill to medium. Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat.
• Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema and top with jalapenos and cilantro.

GRILLED OYSTERS WITH JALAPENO-HERB MIGNONETTE

Steps:

• Heat the grill to high for direct grilling.
• Stir together the vinegar, lime juice, honey, onions, jalapeno, chopped herbs and some salt and pepper in a small bowl. Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
• Remove the tops of the oysters over a bowl, catching any of the oyster liquor that comes out. Add the liquid back to the bottom shell with the oyster. Put on the grill and grill until the liquid just begins to simmer but the oysters are still a little raw in the center, about 4 minutes. Carefully remove with tongs to a platter and top each oyster with a teaspoon of the mignonette.

PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE

Steps:

• Place jalapeno peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes or until evenly blistered and blackened. Place in food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
• Press black pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
• Meanwhile, prepare Jalapeno Vinaigrette. Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover; pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
• Arrange salad greens on serving platter. Fan the mango and avocado slices over greens. Carve steaks into slices; season with salt, as desired. Arrange over salad. Top with shallot; drizzle with vinaigrette. Sprinkle with cheese.

GRILLED MANGOES WITH JALAPENO VINAIGRETTE

Steps:

• Prepare a stove-top griddle or outdoor grill. Grill the mangoes until deep golden and char marks are clear, about 2 minutes per side.
• Transfer to a shallow dish. Drizzle the Jalapeno Vinaigrette over the mangoes and serve.

GRILLED MANGOES WITH JALAPENO VINAIGRETTE

Steps:

• Prepare a stove-top griddle or outdoor grill. Grill the mangoes over medium heat until they are deep golden brown and char marks are clear, about 2 minutes per side. Transfer to a shallow dish. Drizzle 2 tablespoons jalapeno vinaigrette over the mangoes and serve.
• Make vinaigrette, and if using right away do not refrigerate; otherwise it will keep in the fridge, tightly covered, for 2 days. To make the vinaigrette, in a nonstick saucepan roast the jalapenos over high heat until the skins char and blister. Let the jalapenos cool for a moment and then put them into a ziploc bag and let rest for 5 minutes.
• Take the skin off the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl.
• Add the cilantro, shallots, lemon juice, and salt and pepper to the bowl and whisk to combine. Whick in the olive oil. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days. Makes 1/4 cup vinaigrette.